Steak Carpaccio

  • 1 (285g) piece beef tenderloin
  • 2 tbsps extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 cups lightly packed fresh rocket or fresh baby spinach
  • 15g shaved Parmesan
  • 2 tbsps fresh lemon juice
Tie the beef tenderloin with kitchen twine to help maintain its shape, then freeze the tenderloin until frozen (this ensures that the center stays rare when cooking a small piece of meat). Then, heat 1 tablespoon of oil in a heavy small skillet over high heat. Rub the frozen beef with salt and pepper. Add the beef to the hot skillet and sear on all sides, about 4 minutes total (the beef will be just barely seared on the outside but will remain rare). Freeze the beef until it is almost frozen, about 1 hour (this makes it easier to cut into very thin slices). Using a large sharp carving knife, slice the beef as thinly as possible. Arrange the rocket and Parmesan shavings on a serving platter and lay the beef slices on top. Drizzle with the remaining olive oil and lemon juice. Sprinkle with salt and pepper and serve.

Alternative: Use 6 ounces of thinly-sliced bresaola instead of the tenderloin. Do not cook the bresaola. Serve it as you would the tenderloin, above.

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